Crispy bread

Crunchy bread is a type of bread characterized by its golden and firm crust, which offers a satisfying and crispy texture when bitten into. This bread can vary in shape and size, but its main characteristic is that toasted exterior surface that contrasts with a soft and airy crumb inside.

Crunchy bread has its origins in traditional European baking techniques, especially in France and Italy, where prolonged baking at high temperatures is used to achieve that unique crust. However, throughout Latin America, this type of bread has been adopted and adapted to accompany both sweet and savory dishes.

From a nutritional point of view, crunchy bread mainly provides carbohydrates, being a quick source of energy. Depending on its preparation and ingredients, it may also contain fiber, B vitamins, and minerals. As a baked product, its digestibility and shelf life vary depending on its freshness and the types of flour used.

In different regions of Latin America, crunchy bread goes by various names or is associated with similar terms that can help identify it in recipes:

• Pan francés (in several countries such as Mexico, Colombia, and Venezuela)
• Marraqueta (very popular in Chile and Bolivia, though with some textural differences)
• Pan baguette (in Peru and other places, referring to the French style)
• Pan tostado (literally, to refer to bread with a crunchy crust)

In recipes, crunchy bread is ideal for preparing toast, accompanying soups, creating bruschetta, or for canapé bases, providing a delicious contrast in both flavor and texture.